Glutamine is one of the 20 amino acids found in animal proteins. Its structure is identical to that of glutamic acid, except that the acidic side-chain carbonyl group of glutamine has been coupled with ammonia, yielding an amide. Once glutamine is incorporated into proteins, its relatively unreactive side-chain amide participates in very few reactions. Glutamine is not essential to the human diet, since it can be synthesized in the body from the glutamic acid. Glutamine was isolated from beet juice in 1883, but was not isolated from a protein until 1932; it was chemically synthesized in 1933. (The Columbia Electronic Encyclopedia)
Where Is It Found?
Glutamine was first discovered by Schulze in 1883, who managed to isolate it from beet juice. Later on, it turned out that glutamine can in abundance in a wheat gliadin. Finally, in 1935, the synthesis of glutamine from ammonium and glutamate was explained and described by Krebs, who used the guinea pig and the rat kidney in his research.
Melting Point/Boiling Point
Melting Point: 390.2 degrees F (185 degrees C)
Boiling Point: 401 degrees F (205 degrees C)
Density
Density: 1.46 g/cm3
Percent Composition
By Mass
H= 6.897%
C=41.092%
O=32.843%
N=19.168%
Type of Bonding
The hydrogen-bonding ability of the amino acid glutamine revealed by neutron diffraction experiments
Chemical Properties/Reaction Tendencies
Chemical Properties: Neutral (amides of amino acids R-group)
Physical Properties: Polar (uncharged)
Uses/Importance
Some uses of glutamine include improving the well-being in people with traumatic injuries and treating weight loss and intestinal problems in people with HIV. It is also used to counter the side effects of medical treatments.
3-D Model
To find the 3-D model on a MAC you must follow these steps.
Upload your .pdb or .mol file and add to your page as an attachment.
Table of Contents
Glutamine
Molecular Formula
C5H10N2O3Molar Mass
146.14 g/molHIstorical Background/Story of Discovery
Glutamine is one of the 20 amino acids found in animal proteins. Its structure is identical to that of glutamic acid, except that the acidic side-chain carbonyl group of glutamine has been coupled with ammonia, yielding an amide. Once glutamine is incorporated into proteins, its relatively unreactive side-chain amide participates in very few reactions. Glutamine is not essential to the human diet, since it can be synthesized in the body from the glutamic acid. Glutamine was isolated from beet juice in 1883, but was not isolated from a protein until 1932; it was chemically synthesized in 1933. (The Columbia Electronic Encyclopedia)Where Is It Found?
Glutamine was first discovered by Schulze in 1883, who managed to isolate it from beet juice. Later on, it turned out that glutamine can in abundance in a wheat gliadin. Finally, in 1935, the synthesis of glutamine from ammonium and glutamate was explained and described by Krebs, who used the guinea pig and the rat kidney in his research.Melting Point/Boiling Point
Melting Point: 390.2 degrees F (185 degrees C)Boiling Point: 401 degrees F (205 degrees C)
Density
Density: 1.46 g/cm3Percent Composition
By Mass
H= 6.897%C=41.092%
O=32.843%
N=19.168%
Type of Bonding
The hydrogen-bonding ability of the amino acid glutamine revealed by neutron diffraction experimentsChemical Properties/Reaction Tendencies
Chemical Properties: Neutral (amides of amino acids R-group)Physical Properties: Polar (uncharged)
Uses/Importance
Some uses of glutamine include improving the well-being in people with traumatic injuries and treating weight loss and intestinal problems in people with HIV. It is also used to counter the side effects of medical treatments.3-D Model
To find the 3-D model on a MAC you must follow these steps.Zach
http://www.infoplease.com/encyclopedia/science/glutamine.html
http://www.aminoacidsguide.com/Gln.html
http://www.webmd.com/vitamins-supplements/ingredientmono-878-GLUTAMINE.aspx?activeIngredientId=878&activeIngredientName=GLUTAMINE
http://www.ncbi.nlm.nih.gov/pubmed/23083424